Dry Capsicum potato (shimla mirch and aaloo)

Servings: 2
Preparation time: 6-8 minutes.
Frying time: 15-17 minutes.
Total time: 25 minutes.

A delightful and straightforward dish that brings together the earthy flavours of potatoes and the subtle sweetness of capsicums is the “Dry Capsicum potato (shimla mirch and aaloo)”. This dish is a staple in many Indian households.

The capsicums are chopped into big chunks, allowing them to retain their crunch and vibrant colour even after cooking, while the potatoes are diced and cooked to a tender perfection. The combination of these two vegetables, seasoned with a blend of aromatic spices, creates a dish that is both satisfying and nutritious.

Perfect as a side dish with Roti or Paratha, or even as a main course with Dal and Rice, this capsicum and potato dry vegetable is a versatile addition to any meal.

Ingredients:

Shimla mirch: 100gm
Potato: 2 no. (Medium size)
Tomato: 2 no. (Medium size)
Madras onion: 15-20 no.
Mustard oil /cooking oil: 3 tablespoon
Ginger: half teaspoon (paste)
Garlic: one forth teaspoon (paste)
Cumin seed: half teaspoon
Salt: one teaspoon
Turmeric powder: half teaspoon
Coriander powder: 1 teaspoon
Chilli powder: half teaspoon
Garam masala powder: half teaspoon

Preparation:

Take capsicum, discard stem and cut into big cube.
Peel off and cut potato.
Peel off onion and cut into two halves.
Deseed the tomato and cut into big pieces.

Method:

Take fry pan, put oil and heat, when it smokes add cumin seeds.
Add potato, Stir fry on lower flame with coven on for 5-6 minutes or until half done.
Add onion, garlic and ginger paste, continue cooking for another couple of minutes(Keep it stirring otherwise it may burn).
Add capsicum; continue fry on medium flame for3-4 minutes.
Add chilli powder, coriander powder, turmeric powder, and salt.
Add tomato too; continue cooking for another couple of minutes on high flame. (Keep it stirring otherwise it may burn).
Add Garam masala powder, put off the flame.

Capsicum aaloo ki sabji is ready for serving.